Skip to main content
logo
Food Advertising by

Braised pork ribs with yam



This dish is a simplified version of the 'Wu Tau Kow Yoke',  steamed pork belly sandwiched with yam.  I  tweaked it a bit too, because instead of pork belly I used pork ribs.  As I'm a yam or taro fan, I like yam  cooked in whatever fashion and I find this to be delicious too!




Shallow fry the yam pieces till light brown.  Also shallow fry the pork ribs.
Add in the  preserved bean paste, water and allow it to cook.
Lastly add in the yam pieces when the pork ribs are tender.






Frankly, I prefer the yam pieces rather than the pork ribs in this dish, but nonetheless they both compliment each other!

Ingredients
  • 420 gm pork ribs, cut to 2 inch lengths
  • 300 gm yam, peeled and sliced to 1/4 inch thick
  • 5 pips garlic,  smashed
  • 10 gm ginger, smashed
  • 1/2 piece Nam Yue, preserved  bean curd paste, smashed
  • 1/4 tsp dark soya sauce
  • 3 cups water or more
  • 2 tsp Shaoxing wine
  • A bit of rock sugar to taste
  • Spring onions for garnishing
  • Salt to taste
  • Oil for frying
Preparation
  1. Wash clean the pork ribs, pat dry and mix in a bit of salt.
  2. Likewise, pat dry the yam slices and mix in a bit of salt.
  3. Heat up some oil in a wok and shallow fry the yam slices till a tinge of brown.  Dish out and drain.
  4. Next, shallow fry the pork ribs for a while, dish out and drain.
  5. Pour out excess oil, leaving about 1.1/2 Tbsp oil in the wok.  Saute the smashed garlic and ginger till fragrant.
  6. Add in the preserved bean paste, stir-fry, then add in the pork ribs.
  7. Add in 2 cups of water, dark soya sauce and rock sugar and let it simmer for about 30mins.
  8. When the pork ribs are a bit soft, add in the yam slices and another cup of water.  Yam tends to absorb moisture.
  9. Cook till the ribs are soft and tender, about another 20 mins.
  10. Add salt to taste.
  11. Turn off heat and drizzle in 2 tsp of Shaoxing wine, give it a quick stir.
  12. Dish out on plate, garnish with chopped spring onions.
  13. Serve hot with white rice.

Comments

  1. Mmmm...I'd love the yam more than the meat too! Looks delicious!

    ReplyDelete
  2. Cheah...I'm very hungry now while looking at this flavorful pork ribs..

    ReplyDelete
  3. Hi Cheah, are you back already? Pork ribs sounds great too. I think I'm going to try this out next time when visiting my MIL. Thanks & have a great day.
    Cheers, Kristy

    ReplyDelete
  4. I love wo tau kau yoke and I will certainly try this out :)

    ReplyDelete
  5. Yam and pork is an interesting combination. I've never tried it.

    ReplyDelete
  6. I love this dish! The taro you used look so floury and delicious!

    ReplyDelete
  7. Another delicious dish from you that I like. I love the yam too. It gets the flavour from the rest of the ingredients. Great with rice.

    ReplyDelete
  8. Hi Everybody
    So kind of you all to continue visiting. I'm back and hope to post some pictures re my trip, but need time to sort out all the pics and my household chores as well!

    ReplyDelete
  9. This is a lot simpler than making the authentic wu tau kau yoke dish! Good job. I also love the fried / braised yam, but it's hard to resist pork belly...

    ReplyDelete
  10. Annie
    Totally agree with you, maybe I'll make that one day when I'm up to it!

    ReplyDelete
  11. Hi! Sorry for linking incorrectly, yes this is the one! :) I first found it from EnPetitChef but wanted to link directly to your blog instead ;)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,